By Tracy Morin | Photos courtesy of Garibaldi’s Italian Eatery
When Gary Mednicov, who’d worked at a pizzeria in Boston before attending culinary school, moved to Chicago, he spotted a gap in the market: no East Coast-style pizza by the slice.
He opened Garibaldi’s Italian Eatery in 1976 to serve that need, running the business with Steve Carlson (who’s still vice president today) until passing it to his brother-in-law, Mike Bagan, in 2011. “My father always had a passion for food,” says Gary’s son Brian, who assumed operations in May 2026. “He claims that he was the first to offer pizza by the slice in Chicago, and I haven’t heard of anyone doing it before us.”
As the business celebrates 50 years, Brian, who also sports a business degree and years of hands-on experience in the pizzeria, is dedicated to updating operations. Now with two stores—in Hoffman Estates and Arlington Heights, Illinois—Garibaldi’s had once grown to six locations, and Brian plans to expand once again while shrinking the expansive menu.
He’s also introducing new employee benefits, including a 401(k) policy and paid time off, and systems have been upgraded from an antiquated POS system to modern-day tech, both in-store and for its three concession stands. “We had no scheduling software; we didn’t do any inventory, period,” Brian says. “Now, we have systems to help with our invoicing, budgeting and food costing. I’ve moved heavily into technology since I started.”
For Brian, who still fondly recalls helping his dad in the pizzeria, the hard work has paid off as his business continues to create pizza memories for generations of families.
“So many people come in and say their parents brought them when they were kids, and now their kids are having their first slice of pizza,” he says. “When the kids have the biggest smile on their face and say, ‘This is the best pizza I’ve ever had,’ that’s what makes everything worth it.
“It’s going to be stressful when we’re working sometimes, but whether it’s our partners, our suppliers, our customers or our staff, I just want Garibaldi’s to be a great experience for everyone,” Brian continues. “I always want to make our staff smile, watch our guests smile. This is a hard business, and it’s not worth it unless we’re having fun.”
